April 04, 2012

Chicken, Asparagus, and Bacon Pasta

it's been a while, but getting back in the habit, here is a photo-less recipe. It is tasty, so, for whatever that's worth.....

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A few nights ago we went to Sweetwater Tavern, and I had a dish that involved flattened chicken, a buttery sauce, and angel hair pasta. I decided to try to make my own version, since it was just SO GOOD. This basically is not very much like their dish, but it does include bacon. Beware, I made this for our family, so you could probably cut down the quantities a lot of if you're only cooking for one or two.

Chicken, Asparagus, and Bacon Pasta
Serves 8-10

1 package of bacon
8 garlic cloves
1/2 bottle of white wine
1 cup chicken broth
6 tablespoons of  butter
1/4 cup half & half
4 chicken breasts
1 "package" asparagus
1/2 tablespoon onion powder (you could slice and cook the onions with the garlic. I just didn't feel like it, so I cheated)
1/2 teaspoon chili powder
1/2 teaspoon paprika
1 and 1/2 packages of angel hair pasta (I used whole wheat, Sweetwaters used white. White is kind of tastier, whole wheat fills you up more.)
Salt and pepper to taste

1. Cook the whole package of bacon. Set bacon aside. Leave enough bacon grease in pan to coat the pan.

2. Pound Chicken breasts until about 1/3-1/2 inch thick, making sure they're a uniform thickness so they cook evenly

3. Chop garlic and cook over medium high heat until browned in the bacon grease.

4. Pour in 1/4 bottle of wine, and let cook for 1-2 minutes so the flavors can meld.

5. Add onion powder, chili powder, and paprika. Add butter, let melt. Add half & half. Taste your sauce. See if you want more spices. Add them if yes.

6. Add chicken to pan. Cook until done. This is where I'm a horrible recipe writer--I just cooked it on one side until it was browned, flipped it over, and let it cook until it no longer felt "squishy" to the touch. I did cut one open to check and make sure it was done. This was maybe 3.5 minutes per side, but please check yourself. Or :: foodie snob voice :: you can always use a meat thermometer! It can be a little underdone here, though, because you're going to cook it for a bit longer to cook the asparagus.

7. While the chicken is cooking, roughly chop the bacon into bite size pieces. Trim the tough ends of the asparagus, and cut into bite sized pieces. Also, bring water to boil and cook your pasta. 

8. Once the chicken is mostly done, add chicken broth to pot. Once that has started bubbling again, add asparagus. Cover the pan and let cook for a few minutes (3ish?) Once the asparagus is tender, add chopped bacon, and cover again to let heat.

9. When everything is heated through, taste your sauce, and salt and pepper to taste. Mine needed hardly any salt, and lots of pepper.

10. Serve over pasta.



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